It’s the time of year again where you are probably up to your ears in zucchini if you have a garden! Using zucchini the same way over time can get a little boring so I want to show you some ways to use them besides zucchini salads or zoodles! These veggie filled muffins are great for snack time, with your coffee during breakfast or to pack away in school lunches. Plus, these muffins freeze well so don’t hesitate to make a double batch!
Zucchini Carrot Coconut, shredded & unsweetened White Whole Wheat Flour Granulated Sugar Brown Sugar Spices: ground cinnamon, ground ginger, ground nutmeg Baking Powder Baking Soda Salt Applesauce Eggs Canola oil or coconut oil Vanilla Extract
